Lobster Pasta

Fresh Maine Lobster in cream sauce; garlic, lemon and white wine reduction Spaghetti, Red Pepper Flakes, Basil, Thyme - and of course Lobster - come together in a creamy, lemony white wine reduction to make an exquisite meal Murder in the Kitchen: An Homage to Alice B. Toklas Ingredients 4 Lobsters (about 1.5lbs each; that’ll … Continue reading Lobster Pasta

Seafood Pasta with Scallops and Gulf Shrimp

Even though this is easy enough for a weeknight, it's also elegant enough for a special occasion. Ingredients 4 tablespoons ghee or clarified butter (Ghee or clarified butter are preferable here, but any neutral high smoke-point oil will be fine) - divided 16oz Gulf Shrimp, Tiger Prawns, or Extra Jumbo Shrimp (12-15 ct)* - peeled … Continue reading Seafood Pasta with Scallops and Gulf Shrimp

Pesto with Penne, Roasted Asparagus and Grilled Chicken

Finally, the Pesto Pasta of My Dreams Assembling this pasta has four steps, all of which are super easy. (1) Make Pesto (2) Marinate and Grill Chicken (3) Roast Asparagus (4) Cook Pasta According to Package Directions Serve with Killer Garlic Bread and enjoy. Ingredients Prep For the Pesto Place blades and bowl of food … Continue reading Pesto with Penne, Roasted Asparagus and Grilled Chicken

Ragù Bolognese

Step aside Marinara Meat Sauce, Ragù Bolognese is without doubt the Queen of Italian sauces. This stick to your ribs pasta will warm your heart and soul any time of year. So yeah, this takes 4-5 hours to make, but the good news is that using the oven-braise technique means that you don't have to … Continue reading Ragù Bolognese

Panko Parmesan Crusted Chicken Piccata

This twist on an Italian classic uses Japanese panko bread crumbs to create a delicate yet irresistibly crisp breading on the outside of lightly fried chicken cutlets which are then served with a savory and tangy pan sauce over angel hair pasta. Time: 45-60 minutesLevel: Easy/IntermediateCost: About $4-6 per plateServes: 4- 6 Ingredients: 2-3 … Continue reading Panko Parmesan Crusted Chicken Piccata

Spaghetti and Meatballs

A True Italian Classic Meatballs 2 lbs ground meat (I like 1lb each beef and pork) Panade for meatballs 2 eggs 1/2 cup heavy cream 1 cup panko 1 tsp kosher salt Arromatics: No need to be exact about the following (fresh is best, dried is fine): Around 2 tablespoons-ish parsley, finely chopped 4 -6 … Continue reading Spaghetti and Meatballs

Authentic Pesto Genovese

This is it. The real thing. Made according to the very specific instructions of the Genoese Pesto Societies. Introduction Note: I normally try to avoid lengthy introductions on recipe blogs so I always try to keep my comments short and to the point; however, this one is worth the read. Still, you can skip ahead … Continue reading Authentic Pesto Genovese

Pasta with Parmesan, Sage and Brown Butter

Pasta. Sage. Brown Butter. Parmesan. That's it. This four ingredient pasta comes together in just a few minutes and is far greater than the sum of its parts. Ingredients: 1. 1 lb tubular pasta (such as penne), cooked just shy of al dente (about one minute less than package directions) 2. Large handful (approximately 1.5 … Continue reading Pasta with Parmesan, Sage and Brown Butter

Classic Chicken Marsala

This classic American-Italian Dish is comfort food at it's best. Crank up the Pavarotti, uncork a bottle of wine, and prepare yourself for a meal that will challenge the best New York Italian hole-in-the-wall joint any day. Best part? Easy: 30 minutes start to finish. Ingredients 2 chicken breasts, butterflied in half lengthwise, pounded to … Continue reading Classic Chicken Marsala

Mussels and Chorizo in Spicy Garlicky Tomato Sauce

This dish combines the bold flavors of Italy and Spain. Simple to make, hearty and delicious, this will likely make it into your regular rotation. Ingredients 2 tablespoons olive oilApproximately 12oz Spanish Chorizo, sliced into 1/4 inch coins (Note: You want Spanish Chorizo Not Mexican Chorizo. Mexican Chorizo, while delicious, crumbles apart like ground beef. … Continue reading Mussels and Chorizo in Spicy Garlicky Tomato Sauce